The name torchon of foie gras, or foie gras torchon style indicates that the foie gras was prepared by being wrapped in a torchon, the French word for towel, and then poached. This fabulous recipe is from Michael Ginor’s book “Foie Gras, A Passion”. Though none of the steps are difficult, plan the make this [...]
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Pressed caviar is a paste usually made of various grades and types of caviar. The product, which is made from the caviar eggs that break during the packing of traditional caviar, generally comes in a caviar tin. This unique type of caviar was once popular in France and the US, but has all but disappeared [...] French food recipes often call for veal stock and this is the best recipe I’ve ever found. This rich and flavorful veal stock is made with five pounds of veal bones and simmers for 24 hours to fully develop the flavor of the stock. The recipe is from “Terra”, a cookbook by Hiro Sone and [...] Our recipe for Tournedos Rossini takes this already decadent classic dish made of filet mignon, seared foie gras and fresh black truffles to another level of indulgence. This divine dish is made with Australia’s finest 100% Wagyu beef filet mignon, a homemade veal stock which simmers for 24 hours (rendering an intensely flavored stock as [...] Black truffles are at their prime in mid February and this recipe for Steamed Lobster with Perigord black truffle butter is the perfect Valentine’s Day dinner for two. The flavor of Perigord black truffles is an exquisite pairing with fresh, succulent lobster. The lobster shells can be used to make lobster stock. Simply save the [...] There are only a few caviar recipes I’ve found which actually add to the taste of the caviar, and this is one of them. This mild egg yolk and whipped cream custard with fresh herbs is a perfect complement to high quality caviar such as Black River Caviar. We tried this custard with both [...] |
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